Dear Ladies and Gentleman, dear Company,

Herewith, I like to apply for the new position as a Chef , Sous Chef
a couple words to my Person, I finished my apprentice chip in Germany with diploma as a cook, worked many years as a cook commie, as chef de party, Sous chef, and the last 20 years as a chef / Executive Chef. Making menu designing, purchase, cost calculation, education of the co-workers, organization of the working time and work division as well as optimization of the hole kitchen course.
Worked with the newest standard of the hygiene and speaks 3 languages. I have worked the last 10 years in big hotels (500 Rooms) , on Caribbean Cruise Lines
and Airline Catering ( 6000 Meals per Day).
For the difficulty situation in this moment in dies Country I am looking for a new opportunity for the future for a long term.

Febr. 2004 EXECUTIVE CHEF, a la Carta S.A. Catering
Enero 2006 Working Chef whos making al the design of the Menu, Production, Organisation with
all the Providors, Personal, Sanitation. weekly presentacion for the Costumers.

Mai 1999 - EXECUTIVE CHEF IN CASA PROVEEDORA PHILLIPS/AIRLINE
Dec. 2003 CATERING INTERNACIONAL, COSTA RICA/ HONDURAS.
In 2000, I made the Grand Opening of a New International Airline Catering Plant with the most International Regulations like HACCP, BPM and ISO.
Introduction for the new Emloyers, Ordering and Calculation of the Material, Workschedules, Foodproduction and packaging. Making the Payrolls,

Controling the Storeroom and Costs , Farmation of Workers, Calculation of Menus, Calculation of Efficiency of Pax, Realisation and Economisation/ Transformation of Food, Instructions for Hygiene, Sanitation and Security Design and Presentations of new

Menus like Regular Food/ Buissines Class, First Class , Vegetarian and Dietethics. Developing Frozen Food fore the National Market. Manipulation of Food and Quality
Control. Also receiving Prizes and Awards for Outstanding Performance from International Airline Companys.

1996 SOUS CHEF FOR THE NORWEGIAN CRUISE LINE, MIAMI.
SHIP WITH 5 STARS 2500 PAX AND 900 EMPLOYEES.
Working for one Contract on a Luxury Cruise Line to learn and see the Differenc, and also to encrease my knowledge International.
In Charge of all the Descriptions of the Executive Chef, Supervising the Meal Preparations, Working and Cabin Schedules, Training and Presentations, Orderings and Arrangement with the Purser.
Staff of Kitchen Employees 80 Persons, daily Meals between 10500 and 12300 unids

Sept. 1994 - EXECUTIVE CHEF AT THE HOTEL Y VILLAS CONDOVAC
Okto. 1998 LA COSTA, IN PLAYA HERMOSA, COSTA RICA.
International and Tipical Food, as well like Mexican, American, French, German, Italian, Spanish and Carebbian Nights. Also Oktoberfest and Gala Dinners.Responsibility and in Charge of the main Kitchen and 5 Outlet Restaurants. Also Formation of Workers / development Ordering and Calculation of the raw Food,
Design and Calculation of the Food / Cost, Calculation and Efficiency of Pax
Payroll of the Emloyees of the Kitchencrew, Realisation and Economisation/ Transformation of the Food , Controling and Supervising of the dayli Duties,
Control of Hygiene and Security, Manipulation of Food and Quality

Nov. 1993- CHEF OF CUISINE AT THE HOTEL LAS BRISAS DEL PACIFICO, AT
April 1994 PLAYA SÁMARA GUANACASTE, COSTA RICA
Working for one Saison to see and learn the possibility to stay in Costa Rica, also to learn and to now how to prepare the Tipical Central American Food.

1987 - 1992 CHEF AND ADMINISTRATOR AT THE CATERING COMPANY PERON IN
NUEVA ULM, GERMANY
In Charge of the Organisation and the Production.

1984 - 1986 RESTAURANTE ROTISSERIE LERCH IN SENDEN, GERMANY,
INSTRUCTOR FOR COOKS.
Training and showing the Aprentices how to work in the Kitchen.

1980 - 1983 WORKING CHEF OF CUISINE , AT THE FIRST CLASS DINNER RESTAURANTE SWISS LAKEWOOD LODGE IN LAKE TAHOE CALIFORNIA USA. ( High Society Restaurant ) Cooking all of the finest international, mostly French and Suisse Cuisin, making daily Menus, teaching the Employers how to prepare and to Cook. In charge of the Food ordering. Controling the Storerooms, Manipulation of the Material and Controling the Quality.

Microsoft Windows, Word, Excel, Power Point, Publisher

5. Other Skills - CV/Resume Part 5 [Optional]

High Class International Cuisine, Industrial Kitchens, Frozen Food, Catering/ Airlines. Combination of culinary and management skills including organization of production, food portion control, purchasing, quality control, menu planning, personally creating all recipes from start to finish. Forecasting sales and seasonal changes, analyzing the current conditions, making reorganization and optimations, creating and implementing for more efficiency to have a better cost and production system, recruiting, training, supervising and motivating competent and loyal employees who enjoy the rewards of participating in a well run and exiting quality dining experience with highest hygiene standards.